Homemade Refried BeansMay 10 2012 by
Years and years ago I used to waitress at a Mexican restaurant. A lot of the food was made fresh daily inside the kitchen. The customers always used to say that we served the best refried beans they had ever tasted – if only they knew how easy they were to make! I don’t know why I waited to so long to share this recipe with you but better late than never! Once you eat homemade refried beans you’ll never go back to canned again. There are so many yummy uses for refried beans – tacos, burritos or one of my favorites – dip! Enjoy!
- 2 cups dried pinto beans
- 5 cups water or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- 2 tsp garlic powder
- sea salt
- 1/4 cup safflower or olive oil
- Place all the ingredients in your slow cooker making sure that you have enough water or broth to cover your beans by a few inches.
- Cook on low for 10 hours or on high for 5-6 hours.
- Once the beans are fully cooked and tender you can mash the mixture (a potato masher works great) to your desired consistency.
- Taste and season with additional salt and pepper as needed.
- Serve with your favorite tortilla chips or whip up some of our favorite bean inspired dishes – Baked Nachos, Layered Bean Dip, Taco Salad and Enchiladas with Homemade Sauce.
Makes 6 servings.
Nutrients per serving: Calories: 290.5, Cal. from Fat: 87, Total Fat: 10g, Sat. Fat: 1g, Carbs: 39g, Fiber: 12.5g, Sugars: 1.5g, Protein: 12.5g, Sodium: 84.5mg, Chol: 0mg